By Angelina Caruso
The “locavore” lifestyle is more common than expected, and proves to be healthier than consuming non-local produce. (Leslie Fung/The Fordham Ram)
A locavore. Sounds more like a mystical species than a lifestyle choice, but there is nothing far-fetched about it. While most people are familiar with vegetarians, pescatarians and vegans, locavores appear to be a sidelined minority. According to the Food and Dining Services at McGill University, locavores can be defined as “people who try to choose locally grown or locally produced food that is in season.” In other words, these are the people that keep farmers’ markets alive, a feat that goes unappreciated, but is of immense value.
Farmers’ markets have just recently begun gaining momentum among those in the wellness community. A USDA report found a 9.6 percent increase in total farmers’ markets in 2012 alone. As of 2016, there were 8,675 listed with the USA Farmers’ Market Directory. It’s as if people are finally understanding the benefits of these humble gatherings, not only for their own personal gain, but for the economy and community at large.
Let’s start on a small scale, the produce itself. One may think that they are getting the same produce whether it is purchased at a conventional grocery store or at a local market. This couldn’t be more far off. Locally grown produce is of higher quality, is better for you and simply tastes fresher. When questioning the difference between the two qualities, one has likely not thought within the realms of genetic diversity. Livinggreen.org highlights this concept, sharing, “Shippers demand produce with a tough skin that can survive packing, transport and a long shelf life in the store. Only a handful of hybrid varieties of each fruit and vegetable meet those rigorous demands, so there is little genetic diversity in the plants grown.” When produce is shipped from thousands of miles away, it must be durable to survive the trip. How many times have you walked into the grocery store and have been greeted by beat up, dented, or bruised produce? Probably never. Grocery stores are about image, not quality, and presenting these damaged goods to their clientele is a poor business decision. To ensure they have the most supply to sell, they have to alter the product itself. Local farmers use traditional practices that keep produce as close to its natural state as possible. A variety of genetic makeup could potentially aid those that consume them in adapting to climate change, new diseases or pesticides in the future. Variety keeps one from growing immune to these encounters. The Observer supplements this, citing an estimate by the UN Food and Agriculture Organization that, “… more than 75 percent of agricultural genetic diversity was lost in the 20th century.” Maybe not an immediate concern, but health is all about longevity, not instant gratification.
On a similar note, there comes the matter of time between harvest and consumption. Downtoearth.org provides insight into the science of the trip from farm to distant grocery store. “When picked, vitamins such as C, E, A, and some B vitamins begin to deteriorate and thus decrease. Other factors such as the exposure to air, artificial lights and temperature changes can also contribute to the decrease in nutritional value.” Sounds appetizing. Who doesn’t love to bite into a demineralized apple with a hint of artificial light? Why let your vegetables get car-sick in the back seat of a dusty old truck when you can obtain them from the very hands that grew them? Clearly, there are science-based reasons to cut the middle man out of produce consumption. These benefits appear to be long term, but what about right now? Most people who shop at farmers’ markets would argue that the produce simply tastes better. Ask the people themselves. Consumer Reports did just that, citing that “…a recent survey conducted at a farmers market in Brownsville, Texas, found that more than 80 percent of shoppers said the produce was better…” When your food is fresh, barely has to travel and is grown naturally, how could you not taste the difference?
Let’s expand a little further. Zooming out, we can focus on the impact farmers markets have on the ecosystems of their respective communities. Obviously, conventional grocery stores have to import their produce from somewhere else, always at the expense of the environment. Sustainable.org reminds us, “…conventional food is estimated to typically travel between 1,500 and 3,000 miles to reach the consumer and usually requires additional packaging and refrigeration.” That’s a lot of miles. How about all of the energy that goes into preparing the produce in multiple boxes for transport? We can’t forget all of the energy that keeps the trucks refrigerated long enough for the product to endure the trip either. It seems like a waste when one can simply eat locally instead.
Some may argue that big cities do not have access to local farmers. This is a reasonable argument. However, in recent years, there have been efforts to alleviate this. Some cities, such as New York City, have a handful of farmers markets that are open and abundant for most of the year. The Union Square Greenmarket, according to The Observer, draws in as many as 60,000 shoppers in peak season. There are also markets within cities that obtain their produce from farms within the closest radius possible. Being a locavore means being flexible. If you live in a city, there are ways to increase your exposure to local farmers and their produce. You don’t have to move into isolation in the middle-of-nowhere. You don’t have to alter your entire diet to make sure it all falls in line with the locavore philosophy. Do what you can with what you have, where you are. Any exposure to local foods is better than none at all.
Keeping transportation at a low means it is less convenient for the consumer, explaining the heightened price tag on that local ear of corn. However, a sacrifice on behalf of the individual will, over time, benefit the whole. TIME, when comparing conventional shoppers to local ones, found, “…that twice the money stayed in the community when folks bought locally.” Not only is there revenue coming in and staying within the area, there is also an increase in employment. The more popular local farmers become, the more hands they need to accommodate the demand. This opens labor opportunities in the community for jobs that are probably better for your physical and mental health than standing behind a counter at the supermarket all day.
Finally, there is the overarching sense of community that emerges from local farmers’ markets. A community that gathers together on a weekly basis, bonding over a love for fresh, healthful produce and appreciation for the diligence behind it. This brings the community together in a day and age where technology prevents many chances for human interaction. You can even get your groceries delivered right to your doorstep with services like Peapod or Fresh Direct, keeping you in isolation. Getting out there and meeting your fellow neighbors, supporting your local economy and nourishing your body to the best of your ability are all actions that are desirable for your mental and physical wellbeing.
The Huffington Post has put together an infographic encompassing these ideas and more. The best part about eating locally is that there are so many ways to do so. You don’t have to dedicate your life to it. It’s a flexible practice that is understanding of realistic barriers. Being a locavore simply means trying. Trying to eat better, trying to create a more sustainable environment, trying to support the local economy and trying to foster a sense of community. By making small changes in your life, you contribute to larger ones in the world around you. All by making a habit of buying your neighbors’ tomatoes.
Angelina Caruso, FCRH ’20, is a communications major from Bridgewater, New Jersey.
